Description
This Blueberry Monkey Bread is a delightful, pull-apart breakfast or dessert treat made with flaky biscuit dough coated in cinnamon sugar, layered with fresh blueberries, and baked to golden perfection. It’s topped with a buttery brown sugar glaze and an optional vanilla glaze for an extra sweet finish, making it perfect for brunch or a cozy snack.
Ingredients
Scale
Main Ingredients
- 2 (16.3-ounce) cans refrigerated biscuit dough, cut into quarters
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly with nonstick spray or butter to prevent sticking.
- Coat Biscuit Dough: In a large zip-top bag, combine the granulated sugar and ground cinnamon. Add the quartered biscuit dough pieces in batches, shaking the bag gently until each piece is evenly coated with the cinnamon sugar mixture.
- Layer Ingredients: Arrange half of the sugared biscuit pieces evenly at the bottom of the prepared Bundt pan. Sprinkle half of the fresh or frozen blueberries over the dough layer. Repeat this process by layering the remaining biscuit pieces and topping with the rest of the blueberries.
- Prepare Butter Mixture: In a small bowl, whisk together the melted unsalted butter, packed brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Assembly: Pour the butter and brown sugar mixture evenly over the layered biscuits and blueberries in the Bundt pan, ensuring it seeps through the layers.
- Bake: Place the Bundt pan in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the center is fully cooked.
- Cool and Unmold: Allow the monkey bread to cool in the pan for 10 to 15 minutes. Then, carefully invert the pan onto a serving plate to release the bread without breaking.
- Optional Glaze: For an added touch, whisk together the powdered sugar, 1 to 2 tablespoons milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the slightly warm monkey bread before serving.
Notes
- Serve the monkey bread warm to enjoy the best texture and flavors.
- For a berry twist, try mixing in raspberries along with the blueberries.
- Store any leftovers in an airtight container and gently reheat before serving to maintain freshness.
